Name: Baked lemon cheesecake
Prep time: 240 min
Cook time: 60 min
Total time: 300 min
Yield: 10
Ingredients: 250 gram packet plain sweet biscuits; 125 gram butter, melted; 3 eggs; 1/2 cup (110g) caster sugar; 3 x 250g packets cream cheese, softened; 1 tablespoon finely grated lemon rind; 1/4 cup (60ml) lemon juice

Baked lemon cheesecake

This is one of the most loved desserts around the world.

Serves 10

Prep

Cook

Total

Gingernuts are a lovely alternative for the base, and fresh passionfruit pulp or raspberries are delicious served on top.

Looking for more cheesecake recipes?

Ingredients

250 gram packet plain sweet biscuits

125 gram butter, melted

3 eggs

1/2 cup (110g) caster sugar

3 x 250g packets cream cheese, softened

1 tablespoon finely grated lemon rind

1/4 cup (60ml) lemon juice

Method

1.Preheat oven to 180°C (160°C fan-forced). Line base of 22cm springform tin with foil.

2.Process biscuits until crushed finely. Add butter; process until just combined. Press biscuit mixture evenly over base and side of tin, cover; refrigerate 1 hour.

3.Beat eggs and sugar in medium bowl with electric mixer until thick and creamy; add cheese, rind and juice; beat until smooth. Place tin on oven tray; pour cheese mixture into tin.

4.Bake, uncovered, about 1 hour or until firm. Cool in oven with the door ajar. Cover cheesecake; refrigerate 3 hours or overnight.

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